SAILING INTO HEALTH
What on earth is this photo of a sailing regatta doing in my Food column? The answer is simple, the young sailing champion Samaria is the inspiration and the reason behind her mother Gulnaz, baking the most unique and healthy cakes. Having tasted Gulnaz’s baking in Chennai at our “Whats hot tasting session” I realized that I had not taken the recipe for her healthy cake. So when I called Gulnaz from Mumbai, they were in the midst of a sailing regatta in Hyderabad which the talented young Samaria was taking part in. I also requested for an on location photo. Voila! Thanks to high speed internet, here it is.
FROM BANKING TO BAKING
The multi-talented Gulnaz Ali having worked for more than ten years in a successful bankers job quit to take care of her daughter and turned to her other passion, baking. “I did this to keep my daughter’s sweet tooth satisfied”. And then ofcourse, ensured that she not only used the finest and freshest of ingredients but also the healthiest. Gulnaz’s healthy cakes are in great demand, as are her regular cakes. She has studied baking and taken special fondant classes too. Ask for her scrumptious banana walnut cake. Amongst her regular cakes, it’s the orange and a Almond cake, hazelnut chocolate cake and strawberry pies…which are her signatures. The recipe for Gulnaz’s part wholewheat cake follows, as do her tips for healthy baking.
GULNAZ ALI, 2/157 Karikata Kuppam, Muthukadu, Near Mayajaal, Chennai. Ph 9840943500/ firstname.lastname@example.org
Gulnaz’s tips for healthy baking
*Use homemade cream cheese/ mascarpone cheese instead of store bought. This way you can keep a check on the amount of sugar in the product.
* Replace sugar with jaggery.
* Replace maida with wholewheat flour. Start with replacing 1/4 quantity in the recipe and slowly increase the amount of wholewheat flour used.
Part wholewheat banana walnut cake.
Maida – 1 cup Whole wheat flour – 1 cup Baking soda – 1/2 tsp Salt – 1/4 tsp Banana - 2, large Unsalted butter – 1/2 cup Jaggery – 1/2 cup Granulated sugar – 4 tbsp Buttermilk – 1/2 cup Vegetable oil – 4 tbsp Egg – 2 Vanilla extract – 1 tsp Chocolate chips and walnuts/ almonds – 1/2 cup Preheat oven to 180C. Grease one 8 inch pan.
Sift together the flour, baking soda and salt. In a separate large bowl, whisk together the banana, unsalted butter, jaggery, sugar, buttermilk, oil, eggs and vanilla extract until smooth. Pour the wet ingredients into the flour mixture and fold together with a rubber spatula until completely combined. Coat the chocolate chips with maida and mix into the batter. Pour the mixture into the greased pan and bake at 180C for 30 to 35 mins or till done when checked with a skewer.
YOUR ATTENTION PLEASE
Do you want to be featured in this column? Like Gulnaz Ali today. Then read on to find out more,The hunt is on, I am looking for baking and cooking talent. Do you bake or cook out of home and so so professionally? Do you know anyone who does so? Please do get in touch with me and we will invite you, along with some others for a “Whats hot tasting session”. After tasting your creations and chatting with you and photographing you, I will then write about you. Please do email email@example.com with the subject CHENNAI FOODLINE. You can also tweet and instagram t @rashmiudaysingh.
I write this from Gulmurg and I am delighted to hear from you on email, instagram and twitter. Thanks for keeping me plugged to the foodie network of Chennai. Love your foodie news and views…on foodstores, food services, dessert makers, caterers and more. Please do keep calling (9884065010 ) emailing (Rashmiudaysingh2015@gmail.com) tweeting, instagraming, FB (@rashmiudaysingh). Waitingly yours.
Kya naam hai! Full marks. Can you think of a better name than “Tiffin box etc” for a casual eatery that swiftly serves many an Indian regional cuisine through the day and home delivers too? I have the perfect guests to help me check it out, not only are they Sindhi, Maharashtrian and Gujrati but also well-traveled, discerning foodies.
Having just returned from Peru, they are planning their Belgrade and Iceland trip.
While Dr Raju Khubchandani has pioneered pediatric rheumatology in India, writing is his passion and I am riveted by the iconic child-care book he is co-authoring with Dr RK Anand. Shaila Khubchandani, a surgical pathologist of repute, actually finds interpreting Kidney biopsies relaxing as she does looking after their home .We eat our way through the menu, our review follows…
Doodh ka dabbas, bicycle tyres, kettles, caricatures (you get the picture?) adorn the canteen-like space. Tables and benches, open kitchen, paper mats et al.
They take the “etc” in their name very seriously and serve it all… from Awadh to Bengal to South India and even Birmingham, chaats, idli, upma etc etc. Surprisingly it’s the juicy, succulent kebabs (seekh and murg pudina tikka) that come up tops. Must trys…Robustly spiced Balti Birmingham curry, flavorsome Nalli Nihari and Lamb Koshe Mangsho. Go for the
Mustard infused rawas tikka (the most expensive dish at Rs350). However, the fish curry and the chicken makhanwala are just about okay, but the bhakri is superb.Wind up with the delightful Paan icecream and sugarfree gajjar halwa. VFM meal served in a tiffin box ( veg Rs 350, non veg Rs 420) curry, dal, three chapatis, rice and a sweet. Lunch buffet (Rs 414 for 10 dishes) too.
Uncomfy seating. It can get very noisy.Patchy dishes lacking flavor. Slushy Chettinad chicken, stodgy veg kabab.soggy chappatis served in foil. But the biggest disappointments are the lackluster saibhaji and the tasteless Sindhi curry. No alcohol.
This casual, quick service, open through the day, three month old Tiffin Box etc is somewhat light on the wallet ( Av meal for 2, Rs 1000) but can be heavy on the tummy with it’s many a curry and gravy. Its vast and ambitious menu tries to put all the complex cuisines of India into a Tiffin dabba and falters in doing so. While it does not warrant a special trip across town, Tiffin Box etc, a contemporary dhaba is perfect for a quick desi meal, snack etc for the office goers in the BKC vicinity.
Ground Floor, Naman Center, C 31, Next to Yauatcha, Block G- Bandra Kurla Complex, Bandra (E). Ph 61378080
Open 8 am to midnight
RATING FOOD 3 SERVICE 3.5 DÉCOR 3.5
MEAL FOR 2: Rs 1000
YOUR REVIEWS OF TBE
Value your twitter and instagram feedback. Please keep it coming (@rashmiudaysingh) @cityslicker_me (quick service, good chicken kolhapuri , dry Dhokla quick cheapandcheerful Indian meal)
@voraviya (TBEs buffet is good!
May Allah shower you with miracles this holy month of Ramadan and always. I am writing this right after a delicious Iftar dinner, thanks to Janhavi and Shan Mohammed giving me the lead about the brand new “Royal Flavors” (Oshiwara 26320600). So I called in for home-delivery (advance notice needed) for a few of their signature dishes. It was the pounded meat and wheat Mutton haleem (Rs 245) the fragrant kache gosht ki biryani (Rs 290) and flavorsome Khubani ka meetha (Rs 110) which worked the magic for us.
DESSERT MAKERS (WHO WORK OUT OF HOME)
I am very khush! Have discovered amazing home baking talent. Here are some of the results of my latest #whatshottastingsession.
HERES HOW I DID IT
Anyone who bakes professionally out of home can take part. For the past 20 years, I have been regularly conducting these sessions (in Mumbai and Chennai) in order to discover and encourage home talent and to include the talented ones in The Times Food Guide.
I was flooded with Instagrams, tweets and mail requests. I invited 21 dessert makers (and 6 gourmet tasters) to the centrally located, evergreen Gaylord with Noel and Robert being ever helpful.
LOOK WHO’S BAKING
Passion powers these talented women, some have switched careers, others moonlight. From strategic global account manager, engineer, fashion stylist, product manager to CA, doctor, recruitment firm director and architect. Many are professionally trained too. From popcorn cupcakes to gluten free treats…they do it all. Please excuse my sketchy writing…to get full details you’ll have to wait for the Times Food Guide 2015
Sugarfree , gluten free and healthy desserts from Charvi Bubna’s “cheat clean” (Try her brown rice flour and honey brownies. 9820934080)
Eggless expert Shailee anklesaria’s “Sugar fairy” makes cakes et al, super oatmeal cookies (9820246367)
Egg and gelatin-free “Choco kisses” from Kairvi mehta and jayshri Mehta (9820029065)
Tara kapur’s “bombay bizarre baker” (9820006440) caters to all those with food allergies. Go for gluten free almond cake,
“Charlene and the chocolate factory” (9833258908)
Charlene Vaz specializes in truffles and chocolates with an indian twist.
Yummy Japanese chocolates by
Varsha kalani’s “okashi” 9833505747
Call “the dessert table” (9867385908) Delafruz tangri and Jalpa timbadia for super customized desserts with matching crockery and cutlery. Must try Chocolate cake with marshmallow frosting.
Shillpa Bhambri is the only exception, she’s been featured since my first book (1997), her latest fusion cupcake was a hot seller (Cakeline 9619559433
Hand painted cakes and more by Jahan bloch ‘s “chic confections” (9930704646).
Dimple sanghvi’s “the mad batter” . candy castle cupcakes , glitterati cookie tower (961911760)
Egg and gelatin free desserts in jars by Innovative Nishita Kamdar ‘s “JAR designs” ( try paan velvet 9819365658)
Internationally trained Shikha Murarka’s “MishMash” s (9819766027) sugar and fondant work ( popcorn cupcakes, a handbag cake) were delicious.
Mango yoghurt cheesecake, red velvet cookies were Shanaz Barodawalla’s signature “sweet flavours” ( 9890453087)”Knead with love” s Richa Lulla’s (9833480814)
Umehani rangwala’s “lovecrumbs” caters to all your cake needs (8108429266)Try Witty meha Agarwal’s “the big apple baking co”’s orange cream. 9833015376″My butter half” by yeshi chaudhary ‘s red velvet was yum. 9769299795
Thanks foodies extraordinaire for tasting, eating, tweeting… Urvika kanoi ( professional chef who helped coordinate this tasting session.) Vasudha kejriwal ( marketing manager) Dinesh bahrani ( Head chef at Boveda)
Kritika dayal ( at a leading magazine firm)
Ronak Rajani ( social media marketer)
Rishab verma- (LCB trained pastry chef )
WITH SHUKRAAN FROM DUBAI
A million thanks for all your Eating-out advice in Dubai (on instagram and twitter.) Will be conducting more #whatshottastingsessions as soon as I return. If interested please contact, twitter, instagram @rashmiudaysingh firstname.lastname@example.org
Image Posted on Updated on
We are excited. It’s a brand new 6 week old restaurant. I swoop down with eight of my blind dates( foodie readers who Id never met except over twitter and instagram).This Pan Oriental casual eatery has been newly born to the established 20 year old “Mainland China” family. Its more Oriental than Chinese. It’s more casual. More affordable. Is it worth going to? Nine of us troop down, eat, tweet and instagram for three and half hours. Our review follows…
DÉCOR We all love the mega-voltage energy of the colorful ambiance. Ride up the escalator in the gleaming Oberoi mall and walk into a vibrant, high-ceilinged hall. Buzzing open kitchen, Oriental grocery shop front décor, with a retail shelf hanging over the kitchen fitted with long ladder on rails, walls plastered with street scenes of countries of the Far East.
FOOD On the subtle-to-blunt spectrum, the food here falls almost smack in the middle. It serves up the popular dishes of Mainland China and also some Japanese, Korean, Thai, Vietnamese and Burmese ones. Robust flavors gallop across our taste buds, be it the Dynamite tofu (lives upto it’s name) the crisp sambal fish made more lively with salsa and intensely flavored Black pepper chicken. Chatpatta Kimchi rice too. Flavorsome curries be it the Thai green or the Burmese Khao suey (complete with crunchy condiments) here. Amongst the more subtle and steamed dishes the plump chicken suimai is worth trying, but it’s maestro Chef Rajesh Dubey’s the unerringly cooked Seabass sparkled with Tamari sauce and presented with panache that dazzles.Infact, creative presentation marks many a dish… eg balls of dynamite tofu served in a Martini glass. Desserts are above par, but it’s the feathery sponge that is drizzled with luscious sweet caramel to wickedly flavorful effect
MINUS POINTS Gloopy sushi , undercooked prawns in the Thai curry, lackluster Mee Goreng lamb and the Korean Bulgogi (we try the mock meat version) is not authentic but tasteless too. A thick sticky skin clasps the vegetarian dimsum. We try booking ahead, but because of their no reservations policy, end up waiting for our table. When full (like it is when we visit it) the restaurant can get very noisy.
MY POINT A brilliant concept, executed with gusto and delivered in a vibrant, high ceilinged ambiance, bar et al. The food is a mixture of appealing and ho-hum. But it almost always delivers high-impact flavors (well presented plates) at relatively low-impact prices, (Rs 1000, meal for 2).
Anjan Chatterjee’s Mainland China’s Asia Kitchen is not about fine dining, but Fun dining.
MAINLAND CHINA ASIA KITCHEN, Oberoi mall, Film city Road, Goregaon East. 28423141 9322249924 Open lunch and dinner RATING FOOD 3.5 SERVIE 3.5 DÉCOR 3.5
MEET MY FOODIE BLIND DATES
Whoa! Take a look at the photo and you ‘ll know what fun 9 strangers can have together simply because we are foodies. I invite them over twitter and instagram and they travel from far and wide. I love meeting each one…from the corporate lawyer and chef to belly dancer by passion. Kavita Tejnani certified Yoga Instructor, finsancial insurance advisor, thoughtfully brings Sindhi sweets and a thank you note.Passionate belly dancer, Chitra Kannan the Vice President of a packaging company , Jyoti Narula Ranjan @jnrispartof techie turned entreprenuer is now building @SynTalk. @priyahgandhi a corporate lawyer between jobs and @theglobalfoodie Urvika Kanoi a classically trained chef from LCB ( setting up her own restaurant soon) all share their views. The fit foodie @KamathGurudutt and the HR professional @elsonsequiera are the two gallant males amongst us. Adding even more fun to the lunch is Perzen Patel better known as @BawiBride, a Marketing Manager by day and Parsi caterer/food blogger by evening. Needless to add all of us love to cook, eat, tweet, blog, instagram and yes we all enjoy Mainland China Asia Kitchen.
P.S Join in. Be my next foodie date email email@example.com, twitter, instagram @rashmiudaysingh
Tea salon, patisserie, chocolaterie
I confess. I’m a dessertaholic and a chocoholic. So, I conduct three tasting sessions at this new French-inspired Patisserie, Chocolaterie and tea salon. I land up in La Folie, when I go to do a clothes trial (her boutique is next to La Folie) to the dynamic and multi-talented Shaina NC’s boutique. This to walk the ramp (with Vivek Jain) for the mammoth 7000 audience, celebrity studded fund raiser for Cancerpatients for which Shaina made time inspite of her hectic electioneering. I do a marathon hour long tasting with patissieur extraordinaire, Cordon Bleu trained Firoza Moos ( pay bill of Rs 5015). The third tasting feedback is on twitter and instagram.
THE FRENCH CONNECTION
Another confession…I don’t know the French language at all, inspite of spending years in Paris while writing my foodbook. So interpreting “La Folie’s” French words is tough, but Ive had the good fortune to interview and taste all Sanjana Patels French mentor’s (Alain Ducasse et al) creations. Less than two months ago, I not only ate Pierre Herme’s patisserie but also flew down to Delhi to anchor Pierre Herme’s interview for a national magazine’s conclave.
Wedged into Kala Ghoda La Folie is a small, stark space with tables and a dark wood bench running along one wall. It seats 8 to 10. Quite a contrast to the ornate French La Duree with it’s jewel box looks.
There’s a catwalk here too…behind the glassed off counter, gleaming superstar desserts preen and strut… pralines, truffles, macarons, entremets ( that French for textural layered desserts) theres a huge choice of teas and coffee too.
Hero #1 is the“100% Chocolat” dense and moist with a dark chocolate cake base, crispy praline, bitter chocolate mousse capped off with chocolate fondant. Heroine #1
Rouge Velour (big fat, bright red rose) moist, zesty lemony sponge cake with strawberry compote Supporting hero #1 Infinite Caramel seasalt cream with hazelnut praline and milk chocolate. Child star#1 Colorful candy cake layered with Mentos, Éclair Nutties and marshmallow.
Full marks to La Folie’s slim chocolate squares…single origin Venezuelan and Equador chocolate truffles. Macarons (lemon grass and basil, pop rock candy ) delight.
Timing: though they say they open at 11am, at both our tastings, they were not open till 12 noon. A lot of the menu is not available…Black Forrest, tarts, Viennoiserie, cookies, tea time cakes and hot chocolate. Some of the non-chocolatey patisserie, like the raspberry litchi Damask,mango lemon Pabana are too gelatinous for my liking. Some complain about the high price.
La Folie’s Sanjana’s French-grounded creations bridge the classically saucy decadence of the past and the progressive derring-do of a new generation.
She treads the right middle ground between hyper-imaginative artistry and molten chocolate pandering. Ofcourse it is expensive ( Rs 215 to 235 for a pastry, Rs 75 macaron) but worth it. Now, if only the whole menu was available, the opening timing fine tuned, some of the desserts less gelatinous. I fell in love with it gradually, not all at once. The experience had a sweetness all its own.
TWITTER AND INSTAGRAM FEEDBACK
Thanks for your poetic responses to La Folie, space constrains me from printing all “ To call La Folie “superb” is an understatement” (@nehads12) “game changer” (@priyamganeriwal) “Taking desserts to a whole new level” (@brandedbawi)“Every penny is worth being spent…world class ingredients ( @nehathacker07) “Better than Pierre Herme (@ urvashipunwani) I love (@priyashamdasaninichani)“definitely one of the best in the country” (@theglobalfoodie) Thanks @etiennedmarques @mewsaliday @foodiebevdi, Manan Modi for your feedback.
@stuli1989 way too expensive. too rich (@ virajsahah)
Disappointing mango tart (@brandedbawi)
. But those interested please see twitter, instagram @rashmiudaysingh for dessert pics and responses.
La Folie 16 Commerce House, Rope Walk Lane, Next to Trishna. Kala Ghoda, Fort Ph 6772 2181. Daily 11am-11pm.
RATING FOOD 4 SERVICE 3.5 DECOR 3
Marwari, Gujarati, chaat
Dissapointing. That one word sums up the whole review of Makhan in Kalbadevi. I love diving into the cacophonic, colorful Kalbadevi area, but my excitement to check out this new pure vegetarian eatery from the Brijwasi mithai chain was short-lived. Sadly.
Functional décor marks the smallish air conditioned space with it’s mithai counter running alongside. Stainless steel tables and ochre walls complete the decor. A narrow staircase leads to the even smaller mexanine area (open for dinner only.)
I ate alone… with determination and (you’ll agree) with optimism and hope. Please take a look at the accompanying photograph…I tasted my way through all those dishes (with the hope of coming across delicious ones, the eternal optimist that I am). But it is only the Delhi dahi bada papdi chaat (I hold close up) drizzled with tamarind chutney and squishy and crisp under the chilled dahi that delights. Crisp pappad chudi and the robustly spiced Samosa chaat are just about above par.
They also serve Upvas food (which includes French fries) and thalis. (Rs 130 to sp Rs 240).
The Marwari and Gujarati fare (which I absolutely love) is either undercooked, overcooked or just plain dull that no measure or mingling of seasonings could save it.
While the Kair sanger is okayish the accompanying parathas are greasy, the stuffed pyaz paratha is doughy. My most favorite Dal batti and it’s soggy churma disappoints. As does the watery Gattey ki sabzi with oily thin ajwain paratha. Jodhpur’s famous Mirchi vada is crisp but stone cold. Can the silky superb Gujarati kadhi actually be rendered so tasteless? Ditto for the Punjabi kadhi and the stodgy Gujarati Handvo. The bhaturas are plump but kacha and the cholley tasteless. Ofcourse, the Dhansak is not even a pale imitation of the Parsi original. I could go on listing the dishes I ate, but suffice it to say that it’s all below par and all the accompanying rotis, bhakris, parathas are undercooked and overgreased.
Parking is impossible.
Im a Kalbadevi area addict. Shree Thacker Bhojnalaya tops my reasons for popping in to this throbbing, pulsating part of the city.
Im a fan of the exquisite gourmet vegetarian Gujarati and Marwari cuisines. So that’s why I determinedly ate my way alone through Makhan’s menu (paid Rs 2000, no credit cards accepted) . Generously portioned dishes, modestly priced (meal for 2, Rs 300- 400), swift service but none of these reasons make up for the food which lacks luster. And which (heres that word again) disappoints.
Makhan 192/194 Kalbadevi Road, Opposite the Cotton Exchange, Kalbadevi (2240-2597). Open noon- 11pm. Meal for two R300-R400
RATING FOOD 2 SERVICE 3.5 DÉCOR 3
Been flooded. Overwhelmed. A zillion thanks for all your recommendation on twitter, email and instagram Awesome recommendations from South Indian Udipis to Bengali Roll places, and from Chaat corners to Dessert shops, we’ve got it all.
@HungryMumbai @WheelsOnOurFeet @rbhotica @DelishDirection @Rulerofmind @RassiBomb @ZeniaIrani thanks ever so much. Sorry cant thank each and every one of you, due to space constraint, but look forward to hearing from you on firstname.lastname@example.org, twitter and instagram @rashmiudaysingh and eating about with you too.
NEW, NEWER, NEWEST
Tried. Tested. Tasted. It doesn’t get any better than this. Find out the latest about the greatest, know all about the brand new restaurant openings from the chotta to the motta all delivered to you with speed, accuracy and comprehensiveness. “It’s the best biryani in South Mumbai” posted @abhinitk (on my instagram account, I still have to find out his full name) I went instantly to check out this newest, cheapandcheerful eatery and takeaway which has just opened in South Mumbai. It’s called Kyamiyaa, its seriously small, is it worth dashing down to? Is it Value for money? … to find out more you have to log onto Timescity.com. What you waiting for? Go for it. Tcity.me/kyamiyaa.
I’m so excited. New, spicy, foodie finds. Now, I know what Columbus mustve felt like. Except that he, the compulsive explorer did not have the benefit of Twitter. Like I do. Heres how I went on my voyage of discovery: I tweetrequested for recommendations of “cheap and cheerful eateries”. Fabulous response (wish I could thank each one here). Shortlisted a few in the Mahim-Dadar area. Invited three twitter buddies. @CulinaryMuse1 turned out to be the lovely Sunayan Shahani in pearls, foodblogger communicatns consultant and student. Knowledgable Parag Chaphekar marketing professional chucked up his succesful consultancy and is an aspiring restaurantowner. Rushing straight to the golf course (my mecca too) was foodie extraordinaire and ace golfer, Krishna Kilachand, he wanted to serve up the gourmet burger to Mumbai so set up “Burg”. We went on a whirlwind tasting tour of cheap and cheerful joints. We call it our #tweefoodeecrawl. Many more are planned. Be my guest…Twitter handle @rashmiudaysingh mail email@example.com.
Simple and simply superb, also cluttered, no frills and functional eatery from Kerala. Hot and uncomfy (inspite of the brown fans whirring overhead) we still walloped the lustily spiced Beef fry and beef biryani (beef is called sukha mutton on the menu) Equally delicious was the Mutton masala fry. While the veg stew and appams, soybean masala and the Kappa (tapioca) biryani were okayish the thin flavorsome fish curry rice was amazing. And Abraham the waiter (please see photo) charmed us. Idli dosa served at breakfast. Thalis too. After our restaurant round, I went back at 4pm to taste the banana fritters (these are served only at tea. Thanks @ebubblewrapped for this tip off) plump soft and crisp with golden batter. Steamed sweet panpoli too. Veggies stay away.
Shiv Sagar Society, Opp Paradise Cinema, Mahim (W) (2445 6330). Meal for two Rs 250
Daily 6-11pm. No alcohol. No credit cards.
RATING FOOD 4 SERVICE 3.5 DÉCOR 1
SAIBINI GOMANTAK (Gomantak)
Avoidable even though airconditioned, etched glass paintings et al in this small Gomantak eatery. We pecked at lackluster Mori Masala, tisrya and more picked out of a menu with chicken moghlai, paneer tikka and what not. Oh yes the wade were crisp and good.
Katrada Mansion, Gokhale Road, Dadar WestTel: 24328065, 24385429
Open lunch and dinner. Meal for two Rs 400, credit cards accepted.
RATING FOOD 2 SERVICE 3 DÉCOR 3
Packed and getting more packed. We stood in the snaking line outside the simple blue table and bench hallowed home of Maharashtrian food. Till a friendly bloke gave me a tip off, “ in hurry ? order parcel”. We did just that and in the car bit into the iconic piping hot sabudana vada crisp on the outside and soft on the inside. Theres poha, thalipith, batata vada and more. Somewhat greasy but great.
Shiv Sena Bhavan, Next to Kithe Hall, Gokhale Road, Dadar West, Tel: 24304921
Open 7.30 am to 9.30 pm. No credit cards. Meal for two Rs 150
RATING FOOD 3.5 SERVICE 3 DÉCOR 2
Amazing home made jackfruit icecream, flavorsome peru sherbet, robustly spiced chicken shagoti, shimply masala, oyster masala, greasy but good bombils in this tiny two and a half table malwani eatery. Owner chef, Surekha Walke and daughter Saili bustle around and point out that their Dadar eatery (4, Shivaji Park House, L.J. Road) is moving to Prabhadevi. Am adding their new address. Please call and check.
Prabhadevi near sahkari bazaar of agar bazaar. Chinch bhat chawl 24372242.
11 to 3pm 7 to 11pm Av meal for 2 Rs 500
RATING FOOD 3.5 SERVICE 3.5 DÉCOR 2.5
On the same street is the tiny biryani and kakori joint whose takeaway has been my favorite. I first feasted on Ishtiyaque Qureshis (the son of the legendary Mohammed Imtiaz Qureshi of Dum Pukht and Bukhara fame), entire repertoire at Karishma Kapoor’s wedding lunch . Softest Kakori kabab. melt in the mouth galoti , Nihari Gosht and biryani are the stars here. Veg Sabz galawati kabab moist and dense with flavor recommended too.
L J Road, opp Paradise cinema, Mahim ph 65229211 open 11am to midnight.
Takeaway call 9320090269/
FOOD 4 SERVICE 3.5 DECOR 2.5
P.S. Further down from Prakash is DATTATRYA (slow indifferent service in this Maharashtrian eatery serving a mish mash of South Indian, Punjabi, Chinese. Humdrum thali (Rs 75) val and kothimbir vadi good.
Nearer the Mahim church , is the bustling, messy and popular PARAMOUNT ( Id shared a table with taxi drivers earlier) Flavorsome mutton rashida and greasy Butter chicken and kheema are above average . Open from 6am to midnight.
It’s a record. Two “first time evers” took place while reviewing Palladium hotel’s much awaited “Mekong” which opened some months ago. I ate the first-meal on the first-day they opened (something I never do). But did so, because two globally acknowledged superstar chefs were in town. Id eaten in Michelin-starred Vineet Bhatias London restaurant and tripped out on his reinterpreted traditional Indian classics. Not only been blown by Bangkok based Gaggan Anand’s masterly use of molecular gastronomy in his progressive Indian cuisine but recently also cheered him for making it to the AsiasTop 50 restaurants in Singapore. It was at this lunch that Gaggan Anand met his hero Vineet Bhatia for the first time. Vineet jetsets between his restaurants in ten cities, writes books and does TV shows.
” Yaar, Vineet is a pioneer. He has inspired me” gushes Gaggan as the stud in his ear glints as he leans forward to hug the senior chef. The wine authority and witty Sanjay Menon joins us but prefers to be incognito. The afternoon sparkles with their joie de vivre. Unfortunately this joy does not extend to the food as well.
Could it be teething troubles? So I ate four more times (paid through my nose). Except for a minor tweaking, my review remains the same.
Feast on the spectacularly dramatic 37th floor view (let in by the magnificent glass windows) of the Mahalaxmi Racecourse and the sea. Happily, the theatricality here doesn’t go over the top. In this sprawling restaurant, large lamps, wine walls and Oriental artifacts seem as authentic as they are flashy. The lighting is subtle yet bright.
Like the name (Mekong, named after the river) the good-looking menu meanders through Vietnam, China and Thailand but it meanders too much and so confuses and makes decision
making difficult. At each meal, the starters score over the mains. Tangy, sweet salads (Pomelo, Raw Papaya), a variety of plump dim sum (great at one meal and not so at another) and deep-fried Vietnamese rolls. Traditional Thai soups, Tom Kha Gai and homestyle Tom Yum delight. Plenty of choice for veggies, robustly spiced Ma La-style Chicken, vegetables, prawns in XO Sauce are the plus points.
Mekong’s kitchen has ample skill. It just doesn’t have nearly enough discipline. In many entrees, the meat or fish is so modestly portioned, overcooked or just plain dull that no measure or mingling of seasonings save it. Mekong’s Steamed Fish is overcooked, the calibration of some dips, sauces and soups not quite right. Noodles with Seafood and Lamb in Yellow Bean are ordinary. As are the desserts. Vietnamese Pho Bo is conspicuous by its absence (though there is a Vietnamese noodle soup) Spring Rolls lack the refreshing crunch of vegetables. Music from the neighboring bar is loud and intrusive.
We go there expecting a lot. We go to celebrate the sweet heat of and perfumes and flavors of Thailand, Vietnam and China ’s cooking and come away with mixed feelings.
On my fourth (most recent meal,) there was marginal improvement in some of the dishes. Also some of the dish-prices had been tweaked downwards, others hiked upwards. A new dimsum chef was in place and new desserts were expected. Attentive service, well stocked bar.
Sure! Mekong is
located sky-high (literally) with prices to match, now if only the food would keep pace.
■ Palladium Hotel, 462, Senapati Bapat Marg, Lower Parel, Mumbai, Ph: 61628422
12.30pm to 3pm, 7.30pm to 11.30pm
Food-3.50 | Service-3.50 | Décor-4.00 | Meal for 2-`6000
EATOUT WITH ME
Im traveling all month, but waiting to be back in town and invite you to eat out with me all you amazingly well informed foodies who have been tweeting fabulous recommendations for #cheapandcheerful eateries. Wish I could thank each and everyone of you, but I cant (space constraint), so here are a few regular responders, the tummy tales @elsonsequeira @RassiBomb @joymanavath @ChandniT @kneadwithlove @DebySharma @pratishthakhan @AjitBalgi @ScrollsNink @doughmydear@akzey@ChantChameli. All of you, please do keep mailing your recommendations (firstname.lastname@example.org) and tweeting and instagramming them @rashmiudaysingh
GREAT FOOD NEWS
Our very own Indian restaurant, Amaya in London has made it to the Daily Mail’s Worlds Top 100 restaurant list. Congratulations Camellia and Namita Panjabi. and Ranjit Mathrani. You make India proud.
What a wonderful world. I repeat. What a wonderful, helpful and yummy world. I’d never met these young and brilliant food bloggers and yet on the basis of my SOS tweets and Instagrams, they came across gallantly to help me hitchhike into the alien galaxies and solar-systems of the internet et al.
EDDIES… AN EDDIFYING EXPERIENCE
Sorry for that cheap pun but my lunch in this new, small Bandra eatery was just that… eddyfying. The dynamic and articulate food bloggers Chandni, Pratishta, Anuja, Roxanne and Kumar (please read the Box, “My Tweet-hearts” ) patiently showed me not only the nitty gritties of tweeting and blogging and all that goes in between, but also shared their views on Eddies. Please take a look at the accompanying photograph, if it had a videotrack attached to it, here’s what you’d see… my charming guests with their cell-phones (of all shapes and sizes) taking photos of the dishes, me taking furious notes of all they advise, plenty of eating. So, what follows is a truly democratic restaurant review.
Airy, cheery, narrow and smallish. The blonde light wood and mirrored interiors give it a casual-comfy, all-day-dining bistro vibe. A couple of plasma screens complete the décor of the well-used small space.
We all agree that what comes out of the 26-year-old chef Nishant Mitra’s kitchen are attractively assembled dishes (dips and a dessert too served in cute cutting chai glasses) that will have diners (not just food bloggers) reaching for their cellphone cameras. What goes into his kitchen are fresh and good quality ingredients. The menu is divided into small plates and fat plates and once again we all agree that it’s the small plates that score over the mains, the burgers come out tops. Ask for the “Unbeetable beet burger” squishy firm with beet and cottage cheese as well as the perfectly juicy, moist with Harissa Mayo Mini Lamb Burger . Go for the refreshing Beetroot Carpaccio (perfectly dressed with caramelised apple vinaigrette), oven-baked discs of sweet potato made zesty with an emmental cheese and jalapeno sauce. Interesting Asian flavours peep through in the chicken plank with bok choy. We polish off the velvetty panacotta and the crazily addictive hazelnut torte. Bliss.
In some of the dishes, the flavour pallete wasn’t just bland but blurry, with not a single clear flavour coming into focus. Getting unanimous dislike votes were the gritty Polenta Fries (albeit with yummy goat cheese dips and tomato jam) and the stodgy Mac & Cheese Bites. Okayish Grilled Prawns (inconvenient in their shells) with the pineapple and wine sangaria dip, the strange marriage of the Russian Strogonoff and Italian Risotto (and the overcooked chicken) didn’t work. No valet parking.
Here it is. A truly democratic restaurant review. The acid test of a restaurant: will you go back? All my guests (except one) will surely do so. Me too. Unpretentious, casual, well-presented European (with a few Asian flavours too) “small” and “fat plates”, plenty for vegetarians, must-try burgers, some salads and superb desserts. Eddies serves up comfort with a bit of spin and a dash of international sophistication, comfort with a cheeky tweak.
Meal for two Rs 1,800 approx
Shop No. 6, Silver Croft Bldg,
16th and 33rd Road Junction,